Chicken Chop Suey
This Paleo Chicken Chop Suey is an easy one pan stir fry that takes less than 30-minutes to make. The perfect quick and easy meal for weeknight dinner, it’s loaded with tender veggies and chicken all coated in a delicious sauce. This Chicken Chop Suey is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
I am currently going through a stir fry kick right now and have been making them regularly for dinner because they are not only quick and easy, but also loaded with veggies. This is my spin on Chop Suey which is a dish that I always used to order when my family and I would go out for Chinese food when I was a kid. I loved the combination of tender chicken and sautéed veggies all coated in a simple sauce. Unlike some of the other Chinese inspired dishes I have on this site like Black Pepper Chicken and Szechuan Pork & Green Beans, the sauce and flavours in this dish are relatively mild, making it a kid friendly meal. I recommend serving this Whole30 Chop Suey with a side of cauliflower rice to soak up any of the yummy excess sauce.
Why you are going to love this Chicken Chop Suey
- It’s perfect for weeknight dinner: This one pan 30-minute dish is so easy to make. It’s a great go to dinner to make when you are in need of a meal you can throw together quickly.
- Use what you have! This is one recipe that you really don’t need to follow to a T. Feel free to add in any other veggies you have in the fridge and you can use a different protein too!
- The chicken is so tender: I used my go to stir fry trick (baking soda!) which I leave the sliced chicken to marinate in for just a few minutes. Trust me when I say that this is a step that you won’t want to miss and is what transforms this from a boring old stir fry to a dish you would find at your favourite local Chinese restaurant.
- These are leftovers you will actually want to eat: The leftovers are so tasty! I highly recommend making extra because the leftovers reheat well and are great enjoyed as lunch over the following few days.
- This Paleo Chop Suey is also Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
What is Chop Suey
Chop Suey is a westernized dish you often see on Chinese restaurant menus here in North America. It is not a dish you would find in China, but rather something invented in the US using a loose recipe and a cooking method adopted from Chinese cooking. It is a dish consisting of stir fried meat and vegetables in a brown sauce and is often made using whatever vegetables you have on hand.
Ways to modify this recipe
- Don’t like chicken? Swap the chicken for thinly sliced pork tenderloin or pork chops, turkey breasts or shrimp.
- To make this recipe more authentic you can add in bamboo shoots or water chestnuts which are both canned pantry items often added to the dish.
- Add in more veggies: there are so many different veggies that you can add into this stir fry including thinly sliced bell peppers, broccoli florets or broccolini, asparagus, shredded cabbage, spinach or bean sprouts. If adding different veggies just keep in mind how long things take to cook and add veggies like carrots, broccoli or bell peppers first followed by quicker cooking veggies such as asparagus, spinach or cabbage.
How to store leftovers
Leftovers will last for up to 4 days in the fridge. I recommend reheating them in the microwave or alternatively they can be warmed in a pan on medium low heat with a splash of chicken stock.
Here are a few easy stir fry recipes that you might enjoy:
- Sweet & Sour Pork
- Pork & Eggplant Stir Fry
- Simple Green Bean, Chicken & Ginger Stir Fry
- Ginger Beef Stir Fry
- Szechuan Pork & Green Bean Stir Fry
- Black Pepper Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Chicken Chop Suey
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1 tbsp sesame oil
- 1 onion thinly sliced
- 2 sticks celery thinly sliced
- 1 carrot thinly sliced
- 1 cup snow peas
- 1 cup thinly sliced mushrooms
- 2 small bunches bok choy thinly sliced
- 3 cloves garlic finely diced
- 2 inches ginger finely diced
Sauce
- 2/3 cup chicken stock
- 1/4 tsp white pepper
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1 tbsp chopped ginger
- 2 medjool dates (or 1 tbsp honey)
Instructions
- Start by cutting the chicken breasts into very thin strips (the thinner the better!) and place the slices in a bowl. Add in the baking soda, coconut aminos and apple cider vinegar, give everything a stir and leave it to marinate while you prep the veggies.
- Thinly slice the celery, onion, carrots, bok choy and mushrooms. Separate the thinly sliced leafy greens of the bok choy from the white parts as they will be added to the pan at different times. Finely dice the ginger and garlic. Have all of the veggies cut and ready near the stove before you move on to the next step.
- Heat the sesame oil in a wok or large skillet on medium high heat. Add in the chicken plus any excess marinating liquid and sauté for 4-5 minutes until the chicken is cooked through.
- Once the chicken is browned, remove it from the pan and set aside on a plate. Add in the onion and carrots and cook for 3 minutes until the onion begins to soften.
- Next add in the mushrooms, white parts of the book choy, celery, ginger and garlic and sauté for 4 minutes.
- While the veggies are cooking make a quick sauce. In a blender or NutriBullet container blend together ginger, medjool dates (or honey), coconut aminos, apple cider vinegar and chicken stock until smooth.
- Once the veggies have begun to soften, add in the sauce, snow peas, greens of the bok choy and chicken. Give everything a stir and leave to cook for 4 minutes until the veggies are tender and the sauce has thickened. Serve on its own or with cauliflower rice to absorb any excess sauce.
This dish was absolutely delicious. Takes some time to chop everything but it is so worth it. A little tip to get the chicken sliced very thin is to slightly freeze the chicken breasts first and then slice. My chicken literally looked and tasted like something you’d get at a nice chinese restauraunt. I will make this again and again. Plus all the veggies…yum! I will be adding different veggies along with the ones listed. This was the first time I’ve used book Choy…super easy to deal with.
Loved this recipe.. only thing is I felt like it needed more veggies lol
I will use way more next time.
It was filling and delicious!!
I am a slow chopper lol it took me like an hour to make haha
Looks delicious!
Please follow the lead of other sites and provide a link to the recipe at the top of your post
This tasted and smelled so good!
It really was delicious, in fact I’ve made a few times, and was delicious each time!
This is amazing recipe. Thank you for sharing this.